Seattle's Favorite Kale Salad

Name: Seattle's Favorite Kale Salad
Total time: 60
Yield: 12
Ingredients: ½ cup freshly squeezed lemon juice; ¼ cup extra-virgin olive oil; 2 teaspoons Dijon mustard; salt and ground black pepper to taste; 5 cups water; 2 cups uncooked wild rice; 1 teaspoon butter; 4 cups finely sliced red cabbage; 2 large red bell peppers - seeded, cored, and chopped; 2 bulbs fennel, trimmed and chopped; 2 bunches kale, leaves stripped from stems and torn into pieces; ¼ lemon, juiced, or to taste

Recipe by ScandoGirl from allrecipes.com

Lunch 60 Mins.

Ingredients

12 servings

•

½ cup freshly squeezed lemon juice
•

¼ cup extra-virgin olive oil
•

2 teaspoons Dijon mustard
•

salt and ground black pepper to taste
•

5 cups water
•

2 cups uncooked wild rice

•

1 teaspoon butter
•

4 cups finely sliced red cabbage
•

2 large red bell peppers - seeded, cored, and chopped
•

2 bulbs fennel, trimmed and chopped
•

2 bunches kale, leaves stripped from stems and torn into pieces
•

¼ lemon, juiced, or to taste

Instructions

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.